Restaurants turn into playgrounds for grown ups

So life is tough, unfair and based on performance? Understood. That’s why we need to find breakouts. Restaurants can be seen as new playgrounds. Hide-away places for grown ups looking for relaxation and entertainment. As a result restauranteurs are challenged in not taking “it” too seriously. People love humour. And colour. Therefore, be playful and people will share your food online. Aesthetic gets important. We are curious. Guests want to relish.

Restaurants go “One stop shops”

Imagine a venue that meets all of consumer needs no matter what they are asking for. The phenomenon isn´t brand new but getting more attention and replacing speakeasy bars. A one-­stop-­shop is all under one roof: bar, restaurant, lounge, live music venue, club.

Inject additional sweet and savory flavors into food

Books like “Neurogastronomy” by Gordon M. Sheperd explain the background of how the brain creates flavor. We learn more about our senses and flavor profiles that can be tracked back to our childhood. With the new knowledge comes curiosity for new flavors, new spices and new combinations. Food pairing and the use of matching flavor molecules to enhance a dish is already basic kitchen way of working. In the next level restaurants are having us inject additional sweet and savory flavors into food. Not to be mixed up with marinating meat in kitchens using a syringe. We are getting involved in the process of finishing the dish and this method could be described as playful customization.

Change shapes, change food experiences

Take a regular product that is globally known and recognized by a set of characteristics like shape, color and way of cooking/presenting. Now choose a specific holiday or occasion and change one of the characteristics. Break learned and steady patterns. A round pizza is shaped like a heart for Valentine. You will receive smiles and big emotions. Life is already too serious to always stick to routines.

Please see all references which support the prediction “Restaurants turn into playgrounds for grown ups” below.

Reference #1

One stop shops

Imagine a venue that meets all of consumer needs no matter what they are asking for. The phenomenon isn´t brand new but getting more attention and replacing speakeasy bars. A one-­stop-­shop is all under one roof: bar, restaurant, lounge, live music venue, club,… Multiple concepts can now exist simultaneously, while appealing to different types of consumers. The guest decides to start the evening there and also end it in the same place. First you take an aperitif in the lobby and then you will be guided to your table. After that you move to the basement bar and crawl to the club later on. People tend to ask for the all inclusive experience and restaurateurs that play with concepts and blur category edges get attention. Can be done with a second theme bar in an existing bar.

Example: In the US, Lost Lake in Chicago has opened a separate sidecar bar called Stranger in Paradise, where the rotating menu and guest bartenders keep innovation flowing.

Ferràn Adriàs “Heart” in Ibiza is a street food gathering, a restaurant including live show and a night club. The timing is precisely staged and people are informed and already guided during reservation.

Inject additional sweet and savory flavors into food

Taste is already a scientific field for research and investigation that got more attention recently. Books like “Neurogastronomy” by Gordon M. Sheperd explain the background of how the brain creates flavor. We learn more about our senses and flavor profiles that can be tracked back to our childhood. With the new knowledge comes curiosity for new flavors, new spices and new combinations. Food pairing and the use of matching flavor molecules to enhance a dish is already basic kitchen way of working. In the next level restaurants are having us inject additional sweet and savory flavors into food. Not to be mixed up with marinating meat in kitchens using a syringe. We are getting involved in the process of finishing the dish and this method could be described as playful customization.

Change shapes, change food experiences

Take a regular product that is globally known and recognized by a set of characteristics like shape, color and way of cooking/presenting. Now choose a specific holiday or occasion and change one of the characteristics. Break learned and steady patterns. A round pizza is shaped like a heart for Valentine. You will receive smiles and big emotions. Life is already too serious to always stick to routines.